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These Chocolate Chip Oat Muffins were originally made to get my oldest son, Jack, to eat something besides peanut butter toast for breakfast. He’s a creature of habit and rarely eats outside his box. I wanted to entice him with the promise of chocolate. And I’m happy to report it worked!
To try and make these muffins more on the healthy and filling side I experimented with oat flour. You can make your own by processing rolled oats in your food processor or blender until it’s a fine powder. Or you can buy it. Bob’s Red Mill is my favorite, for both the Oat Flour, and the Rolled Oats. I’ve made these with store bought and homemade oat flour and they both turn out great. I also add in some almond butter to pump up some protein, and because it tastes great.
I have found a new love for these parchment baking cups from Paper Chef. I can’t say enough about them. I love that they are a neutral parchment paper, non-stick, and I feel great having my kids nosh on what is baked inside them because there isn’t any dye or inks on the paper. Plus there is 60 to one box. I got through a lot of batches of these muffins on one box.
- 1 c oat flour
- 1 c all purpose flour
- ¾ C sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- ⅓ C peanut or canola oil
- 2 eggs
- 1 C buttermilk
- ¼ C almond butter
- ½ C semi sweet chocolate chips + 1 tbsp divided
- Preheat oven to 350 degrees.
- In a large bowl combine oat flour, AP flour, sugar, baking powder, baking soda, and salt. Stir well to combine. Add in the ½ cup of chocolate chips and stir them around to coat with the flour. (This can help from preventing all the chocolate chips from sinking to the bottom of your muffins).
- In another bowl whisk together the oil, eggs, buttermilk, and almond butter until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Line a muffin tin with 12 baking cups. Scoop the mixture with a large spoon into each cup. Top the muffins with a few extra chocolate chips (about two to three per muffin) so that they bake on the top and can be seen after they are done baking.
- Bake the muffins for twenty minutes or until a toothpick inserted in the center comes out clean. Allow these to cool on a wire rack for at least five minutes. Store in an air tight container after they completely cool.